AERO Charcuterie BoardAll Recipes
What you need
How to prepare
Chop half of the chocolate; melt in heatproof bowl set over saucepan of hot, not boiling water. Let cool slightly.
Wash and dry grapes. Dip grapes, top half only, into chocolate. Let extra chocolate drip off; place grapes on waxed paper–lined baking sheet. Refrigerate for about 30 minutes or until set. (Refrigerate until ready to serve).
On large charcuterie board or platter, arrange prosciutto, salami, Gouda, Cheddar, Brie and Stilton. Spoon Dijon into small serving dish. Arrange baguette slices alongside.
Slice pear and apple; arrange on serving tray. Arrange remaining chocolate, dipped grapes, dried fruit and olives on tray.
Variety is the spice of life!
Add toasted salted nuts, such as pecans and cashews to the board. Use the recommendations as a guideline; substitute your favourite cheeses, salami, fruit and nuts